Comparison of two sensory profiling techniques based on consumer perception
By G. Ares, R. Deliza, C. Barreiro, A. Giménez, A. Gámbaro. 2010
189 citations recorded by the source corpus.
Subfields: Experimental and Cognitive Psychology, Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/4e882e399421da7df7866b7b4be5fc962a439287
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping® (2014, methodology): “with findings by Ares et al. (2010) that projective mapping and CATA questions provide very similar sensory profiles of eight milk desserts, supporting high validity of both sensory methods.”
- Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science (2012, unknown): “…(Adams et al., 2007; Popper et al., 2011), strawberry cultivars (Lado et al., 2010), vanilla ice cream (Dooley et al., 2010), chocolate milk dessert (Ares et al., 2010a,b), orange-flavoured powdered drinks (Ares et al., 2011a,b) and texture perception of milk desserts (Bruzzone et al., 2011).”